We want you to understand the difference between a Boston butt and a sirloin roast.
Valley Piggery, in partnership with Industrial Eats and New West Catering, invites you to better understand where your pork comes from. Not just the locale or the farm or the butcher shop, but where exactly a certain cut can be found on a pig. We want you to understand the difference between a Boston butt and a sirloin roast. We want you to think about pork as much more than pork chops or bacon. Toward this end, we host monthly Pig Workshops.
weekend workshop: cutting, curing, + casing
The workshops are usually held over two days. The first day of the workshop is cutting, covering the basics of whole pig butchery, as the participants navigate how to get from a whole animal to individual cuts. You will learn the anatomy of the pig, and how to maximize its yield. We like to limit our workshops to 4 or 5 people per half pig, and everyone is encouraged to do some cutting.
In this class we teach the basics of making sausage and pâté, headcheese and terrines, pancetta and bacon, guanciale and prosciutto. Learn how to properly salt a ham, stuff a sausage, and saw a pig head in half. On the latter note, this is also the day we usually dine on pig brains, pressed and fried. They’re really good.
At the conclusion of both classes we provide a nice spread of snacks and wine, graciously provided by Industrial Eats, and a sample of product will be available for you to take home.
- join us at our upcoming workshop -
jake o. francis
Jake has been butchering whole pigs since his time working at Farm 255 in Athens, Georgia, but he’d probably rather show you the proper technique for riding a pig.
Jeff began butchering whole animals as the Chef of Restaurant Nora in Washington, D.C. Currently, he is looking for his bottle of Pellegrino, interviewing new puppies, and preparing to cook for 7,000 people at the Santa Barbara Bowl.